Design and Equipment for Restaurants and Foodservice
Subtitle: A Management View, 4th Edition
Publisher: Wiley
Published: Sep 23, 2013
Format: hardcover
Number of pages: 528
ISBN-13: 9781118297742
Description: "This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility--with more attention to the equipment--rather than emphasizing either front of the house or back of the house"--
Notes: Source title: Design and Equipment for Restaurants and Foodservice: A Management View, 4th Edition